Sweet Heat Barbecue Ribs Recipe

Name: Sweet Heat Barbecue Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks spareribs, on the bone (6 to 7 pounds); 1/4 cup paprika; 1/4 cup firmly packed brown sugar; 2 tablespoons coarse kosher salt; 1 tablespoon cayenne pepper; 1 tablespoon garlic salt; 1 tablespoon freshly ground black pepper; 2 tablespoons canola oil; 4 cups wood chips such as cherry or hickory, soaked in water for at least 1 hour, optional; Sweet Heat Barbecue Sauce, recipe follows; 1/2 cup vegetable oil; 1 sweet onion, very finely chopped; 2 1/2 cups ketchup; 2 cups apple cider vinegar or distilled white vinegar; 1/2 cup Worcestershire sauce; 1/4 cup Dijon mustard; 2 tablespoons freshly ground black pepper, or to taste; 2 tablespoons firmly packed brown sugar; 1 teaspoon cayenne pepper, or to taste; Juice of 2 lemons; Coarse kosher salt

Servings: persons

2 racks spareribs, on the bone (6 to 7 pounds)
1/4 cup paprika
1/4 cup firmly packed brown sugar
2 tablespoons coarse kosher salt
1 tablespoon cayenne pepper
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
2 tablespoons canola oil
4 cups wood chips such as cherry or hickory, soaked in water for at least 1 hour, optional
Sweet Heat Barbecue Sauce, recipe follows
1/2 cup vegetable oil
1 sweet onion, very finely chopped
2 1/2 cups ketchup
2 cups apple cider vinegar or distilled white vinegar
1/2 cup Worcestershire sauce
1/4 cup Dijon mustard
2 tablespoons freshly ground black pepper, or to taste
2 tablespoons firmly packed brown sugar
1 teaspoon cayenne pepper, or to taste
Juice of 2 lemons
Coarse kosher salt

1
If necessary, remove the thin membrane from the back of each rack of ribs; discard the membrane.
2
Combine the paprika, brown sugar, kosher salt, cayenne pepper, garlic salt and black pepper in a small bowl.
3
Rub the meat with the oil and then rub liberally with the spice blend.
4
Leave at room temperature for 45 minutes.
5
Meanwhile, set the grill for indirect cooking at 250 degrees F, with wood chips for flavor if using.
6
(I use bourbon barrel staves.
7
Cherry and hickory would be good, but stay away from mesquite.)
8
Wrap the soaked chips in a double layer of heavy-duty aluminum foil.
9
Place the foil-wrapped chips on the coals.
10
Add the spareribs, meat-side up.
11
Close the lid and cook, flipping occasionally, until the meat is smoky and just tender, about 2 1/2 hours.
12
Brush the spareribs with the Sweet Heat Barbecue Sauce and continue cooking until the sauce is nicely caramelized and the meat is completely tender, about an additional 30 minutes.
13
Serve with Sweet Heat Barbecue Sauce on the side.
14
In a saucepan, heat the oil over medium heat; add the onions and simmer until soft and melted, 5 to 7 minutes.
15
Add the ketchup, vinegar, Worcestershire sauce, mustard, black pepper, brown sugar, cayenne pepper and lemon juice.
16
Bring to a boil, decrease the heat to low and simmer until the flavors have smoothed and mellowed, at least 10 and up to 30 minutes.
17
Taste and adjust for seasoning with salt and pepper.
18
Store in an airtight container in the refrigerator.
19
It will last for months.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 racks spareribs, on the bone (6 to 7 pounds), 1/4 cup paprika, 1/4 cup firmly packed brown sugar, 2 tablespoons coarse kosher salt, and more.

Yes, Sweet Heat Barbecue Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Heat Barbecue Ribs

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